Here we are at week two. The first week was amazing. In the kitchen, we kept busy all day long, but were mostly ready for everyone by the end of the day. CFK members managed to find their way to the pick up, so all went smoothly. The cooking team, Blair, Cynthia, Becky, and Eliza, worked really hard, but they are such good spirits. I'm excited about working with them this year. I hope you realize how much fun we have cooking your food!
It's been a good week at the Farm as well. CFK orientation on Saturday was really delightful--the weather was beautiful. On Tuesday we planted watermelon and cantaloupe. We had a LOT of beautiful seedlings and ended up planting MORE of these delicious summer treats than most years. I, for one, think this is a good thing. :-D Harvest day on Wednesday was a busy morning, but again good company made the work go smoothly. We finished a morning of bringing in greens with picking sugar snap peas, the candy of the farm. I hope you'll agree that they're a delicious snack just to crunch on--the hard part is stopping! This week we have the last of the spinach crop and the beginning of the Swiss chard. Seems like spring is ending--seasons change so quickly around here--or maybe they just shade gradually from one to another. We got FOUR more heads of lettuce each this week--I love how crisp and delicious it is...
Sorry about the lack of pics--I forgot my camera. I'll try to remember next time.
This week's share:
Sugar Snap Peas - 1 lb
Swiss Chard - 1/2 lb
Green onions - 10
Spinach - 1 lb
Dill - 1 bunch
Cilantro - 1 bunch
Lettuce - 4 heads
Veggie Burrito Bake from Simply in Season p.64 with tortillas from the Ann Arbor Tortilla Factory
Creamy Spinach and Tarragon Soup from Farmer John's Cookbook p. 85 - this is a new raw foods recipe, but it's got good ingredients and I'm sure it'll be delicious.
Dill Pesto from Moosewood Restaurant Cooks for a Crowd p. 260 - traditional for the CFK at this time of year :-)
Cilantro Lime Vinaigrette from From Asparagus to Zucchini p. 63- probably the most delicious salad dressing we made last year. With all this lettuce we need to give you some salad dressing, right?
Fresh sugar snap peas - will you make it home before you eat them all?
"Strike a Chord!" Salad with lettuce and green onions
See you Friday!